Spices vs. Herbs: The Subtle Differences

Difference between Spices and Herbs

• Spices are derived from seeds, roots, bark, or fruits of plants, while herbs come from the leafy green parts of plants. 

• Spices typically have a stronger, more intense flavor and aroma, whereas herbs offer a fresher, lighter taste. 

• Spices are often used in cooking to add heat or depth, while herbs are commonly used for garnishing and enhancing dishes. 

Explore our West African Spices and Herbs collection now for bold flavors! 

Yaji Spice provides fresh herbs and vibrant spices … but what is the difference between the two? Both come from plants, after all. Both are also sprinkled on food to add flavor and aroma. These similarities are important, but there are also subtle differences. Read on for an overview on what differentiates an herb from a spice. 

Leaves or Fruits, Flowers, Roots, Seeds, and Bark 

According to Iowa State University, herbs come from the leaves of non-woody plants. They are used for savory or aromatic purposes, useful in cooking. Herbs include basil, cilantro, oregano, and lemongrass, to name a few. They are used to provide a burst of flavor to culinary dishes, such as a citrusy flavor from lemongrass. Many common herbs grow naturally in the Mediterranean region.  

Unlike herbs, spices do not usually come from the leaves of plants. Instead, they are obtained from fruits, flowers, roots, seeds, or bark. They can come from woody or non-woody plants. Spices are often native to warm tropical climates. Spices like ginger, turmeric, and cardamom grow well in humid climates.  

Strong Flavor or Weaker Flavor 

Spices and herbs both give flavor to food and give it an enticing aroma. Herbs have a weaker flavor than spices and are often used liberally.  Spices often have a stronger flavor and are used more sparingly. That means that between the two of them, spices will last longer, giving you more value. Even so, both spices and herbs can make your food flavorful and delicious. 

Fresh or Dried 

Herbs can be used fresh or dried. Fresh herbs are excellent on raw dishes like salads. Fresh herbs can also add to the flavor of almost any dish.  According to the spruce Eats, “certain herbs are always better fresh and lose their distinctive flavor when dried.” This includes herbs like parsley, tarragon, and chives.  

Dried herbs are better in long-cooking foods such as sauces, stew, or soup. Cooking herbs for 10 to 15 minutes cooks away what makes the herbs taste fresh in the first place. In these cases, a pinch of dried herbs can add just as much flavor and save you money and time. Certain herbs are still excellent while dried, including bay leaf, curry leaf, fennel seed, oregano, marjoram, rosemary, and thyme. Whether dried or fresh, herbs can add a burst of flavor to your culinary creations. 

According to Taste of Home, “because they are dried, spices can last a lot longer than fresh herbs.” In fact, if stored properly in an airtight container in a cool and dark location, spices can last up to two years. Dried spices can be a good alternative to fresh herbs because they store well, provide good flavor, and can offer a fiery punch when needed. Yaji Spice offers dried spices like the warm and spicy African nutmeg or the savory and full-bodied iru, or fermented locust beans. 

Both Herbs and Spices 

Some plants are both herbs and spices, with their leaves used as an herb (for example, cilantro) and their seeds as a spice (coriander).  Other examples include fennel and dill. The seeds of fennel act as a spice, while its feathery fronds provide the herb. The seeds of dill provide the spice, while dill weed is an herb. Either way, herbs and spices provide enticing, flavorful food that can be enjoyed by all. 

Explore our diverse spice blends to enhance your dishes and experience the vibrant flavors of both herbs and spices in every bite. Understanding the difference between these two can elevate your cooking; our blends combine the best of both worlds to inspire creativity and enrich your meals!